Amy McKeever

Amy McKeever

clean closeup
Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change...
lindenwood dining
Here’s how to bring a national brand to your space. While many operators are developing their own in-house brands, sometimes nothing but the big names will do.
childcare art table
Some operations are finding ways to support employees who are parents while school's out...
How much tech is too much tech?
hand selecting picture
How much tech is too much tech?
iris camera
How new cameras have changed one college’s service.
food safety manager paperwork
Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations.
wheaton emerson int salad bar
Design is all about catching the eye, and it’s beneficial to be far-sighted. Design schemes that evoke far-flung geographic regions can be done to great effect.
empty drive thru window
UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.
quinoa bowl
In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.


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From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

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